Slow Cooker & Air Fryer

Chili & Cheese Pulled Chicken Sandwiches Recipe

Prep Time: 5 min  |  Cook Time: 4 Hrs  |  Servings: 6  |  Calories:
sammy
Prep Time
5 min
Cook Time
4 Hrs
Servings
6

Here’s a simple meal you can pop in the slow cooker, go about your day and then finish it in a matter of minutes to serve to your hungry crew for dinner. The chili-cheese chicken with Pepper Jack melted on top makes a crowd-pleasing sandwich. An option is to make this as taquitos.

Ingredients
  • 1 ½ lbs. Frozen boneless, skinless chicken breasts, thawed, cut in half
  • ½ cup Chicken broth
  • 1/3 cup Mayonnaise
  • 1/3 cup Sour cream
  • 1 cup Frozen or fresh peppers, chopped
  • 1 packet Hot chili seasoning mix
  • 2 cups Sargento® Shredded Mild Cheddar Cheese
  • 6 ea. Pretzel buns, split
  • 12 slices Sargento® Ultra Thin® Pepper Jack Cheese
Directions
  1. In a small slow cooker, add chicken and next 5 ingredients. Cover and cook on low for 4 hours or until chicken is cooked through and shreds easily with a fork.
  2. Transfer chicken to a cutting board and pull chicken using 2 forks. Transfer shredded chicken back to slow cooker, then gently fold in shredded cheddar. Keep warm until ready to assemble. To assemble, spoon about ½ a cup of chili cheese chicken onto the bottom of each bun. Top each with 2 slices of cheese. Replace tops and serve.
  3. To make chicken taquitos, Chicken mixture can be rolled up in small flour tortillas then baked.

Nutrition Facts
6 Servings
Amount Per Serving
% Daily Value*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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